What was I thinking?

Have you ever tried to make homemade cake doughnuts? Not the yeast kind… the cake kind? Well, I tried to last weekend and it was a disaster. I had dough stuck to my hands. Stuck to the counter. I did manage to squeak out a few doughnuts, but they ended up with crusty outsides and doughy, sticky insides. I was really frustrated, disappointed and ultimately donutless. But, I’m pretty sure I know what went wrong.

When recipes say generously flour your surface… They mean it

When recipes say heat oil to 365 degrees. They mean it. (But, in my defense, I didn’t have an oil thermometer and the oil looked hot.)

So this weekend, I gave it another go… and with much better results. Not perfect, but much better.

The dough was really sticky on both attempts, so I was sure something was wrong. But this time, I generously floured everything around… the surface, the rolling pin, my hands, me. I sprinkled flour on top of flour determined to make the dough workable.

And it worked. I was able to roll out the dough and cut circle shapes for the doughnuts. I don’t have a doughnut cutter, so I used two different size circle cutters. One about 3 inches wide and the other about 1 inch wide. Looks pretty good, huh?!

Not so fast. Ugh! I guess I still didn’t use enough flour because I couldn’t get them to come away from the surface.

Frustrated, again… I just took the dough in my hand and formed doughnut patties and I used the small cutter to remove the centers while still holding the dough. (Hey, it worked.)

Eventually, though, I got it down and was able to turn out some really pretty ones that I could even pick up. Yay!

They went in the oil when the temperature was right.

And I knew just when that would be because of my handy dandy new oil thermometer. It definitely makes a difference.

See. Doughnuts. (applause, here)

The best thing about doughnuts? The scraps.

You can fry them, too. Cover them in powdered sugar and it almost makes it worth all the trouble.

You can also make a glaze and dip the tops of your doughnuts.

Sprinkles don’t hurt either.

Yum! And definitely not doughy inside. They were really pretty good. Maybe a tiny bit dry… or maybe I left them in the oil too long.

But, I’m not going to find out.

It was fun trying something new, but the next time I want doughnuts, I’ll be hitting up my local Dunkin’ Donuts for some chocolate glazed munchkins… and maybe a few blueberry ones for kicks.

Here’s the recipe I concocted after researching multiple ones for cake doughnuts in case you want to improve on it.

274 comments on “What was I thinking?”

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They look delicious!!! Next time, you could try my aunt’s short-cut donut recipe!! She takes biscuit dough (think Pillsbury or Hungry Jack in the tube), flattens the biscuit, cuts out the hole, fries up those, and sprinkles with powdered sugar! Delish!! :)

I’ve been there! My oil was first not hot enough, so totally drenched doughnuts…then it was too hot, so they looked really good, but still wet in the middle. I eventually got a batch of some good ones, and powdered sugar and cinnamon sugar definitely made it worth the effort…but not enough to make it into regular rotation :)

Hey Bakerella! My husband and I tried making donuts two weeks ago too! We tried using a strawberry cake mix base and also tried a suggestion of using ready made biscuit dough. The first few were too crispy on the outside and too gooey on the inside as well! We ended up lowering out temp a little and they turned out perfect. Although it was a lot of fun, I think I still prefer the already made donuts from our local Daylight donuts! Thanks for sharing, it was fun to read about your experience making donuts!

Yummy! Looks like fun to make — when everything goes as expected! I can’t wait to get my hands on a candy thermometer (there’s a great one on our wedding registry) which, along with the KitchenAid stand mixer, will totally revolutionize how I cook! :-)

Oh How I love Donuts! I mean LOVE them. When that HOT sign is flashing just get outta my way. Just plain ol’ glazed are my favorites. I even tried them without the glaze (not recommended) it wasn’t as good as I thought.Yucky really. I was hoping for a cake like Donuts like the ones you made.

After your numerous tries at the recipe you got some really yummy looking results. Wanna come over and teach me how to make them now?

I’ve had the exact same donut disaster! I was dead set on apple cider donuts last fall. I found the perfect recipe, the perfect cider and bought my oil thermometer, and I failed too. Instead of trying again, I went and bought a donut pan and baked my next batch. They turned out great that way (and much healthier)!

Sensational {as awlays} You are so, so cute even putting up disaster photos:) I put cakepop photos on my blog {and should have included the top heavy ones toppling all over the place….even landing on the floor}, Vanessa xoxox

Bakerella,Hi! I’m new to your blog and SO inspired! I wouldn’t consider myself a baker. Mostly just do chocolate chip cookies. But you have me on a new path! I have made the mini cheesecakes and the cake balls so far and my family says they are delicious! Yay! I can’t wait to try more of your recipes! Your blog is GREAT!! :)Thanks again for the inspiration!Lisa

This brings back tons of memories for me. I remember making doughnuts with my mom on Saturday mornings every now and then. It was probably the hardest recipe we made, but it was also the recipe that I learned the most from. Your doughnuts look delicious!

They sure are pretty. The best donuts I’ve ever had in my life were baked applesauce donuts from Apple Hill in the California gold country. The problem was, the lady who brought the recipe from the “old country” refused to give the recipe to her family. When she passed away, so did the donuts. Absolutely delish covered in cinnamon and sugar.

I giggled when I saw the “HELP” written in flour! They truly do look delicious. I am so glad, though, that you posted your troubles as well- it made me feel better. I’ve been having such a crummy baking week… must be something in the air!

If you want a real short cut. Buy a cake doughnut maker. It looks like a waffle maker and makes two at a time. I bought mine off ebay (my mom had the same brand when i was a kid). Just use a regular cake mix and they are so yummy especially when they are warm=)

Many years ago on a Christmas Eve I made jelly filled yeast doughnuts. They were delicious but I have to agree with the consensus, totally not worth the hassle and fuss. Krispy Kreme makes a killer doughnut anyways.

I was just telling my husband this morning about my Mom making homemade donuts when I was little (when we used a fry daddy for just about everything, not thinking that it might be bad for us!). Thanks for posting this recipe and all the hints. Maybe I’ll try my hand at it…

This is never going to sound right but the fact that YOU- Bakerella!- had a not-so-successful run makes me kind of happy… not that I don't want you to be perfect in every way but you seem some what more… uh… real? no, well maybe it's not what it makes you but that it makes me feel more like- hey, she failed and it was okay so give it a whirl…

I have no idea what I'm trying to say. Thanks for sharing everything!! <3

Yep! Lived that this weekend! Spooky, huh?! Since my kids like donut holes so much, I’m just going to leave the batter in the bowl and use my small scooper (sprayed with oil or coated with flour) and skip the mess of rolling – IF I EVER MAKE THEM AGAIN!!! I thought my donuts were kind of dry in the middle too. I think our local donut shop is better, cheaper, and much neater.

More power to you for trying a second time! They certainly look good enough, but I personally think there are certain things that are better left to the experets and one of them definitely is donuts. Nothing like a box of Krispy Kreme! (Being overseas, I dream often about them!!)

LOL, oh Bakerella! Your blog is so entertaining, and I appreciate you sharing your disasters and successes! Those doughnuts look yummy, but I think I’m going to leave the doughnut making to someone else!

I’ve made cake doughnuts before, with great success. I didn’t realize it was supposed to be difficult, which means that my perfect doughnuts must have been a flukes because I’m NOT that great at baking! I made them for a women’s tea I was hosting here and when they were still piping hot, I stuck them in cinnamon and sugar… mmmmmmmm… darnit… now I need them. Stupid cravings.

I attempted cake donuts back in the fall and it was an utter failure. I’ve been too scared to try them again plus there’s a Dunkin’ Donus right around the corner and an amazing French patisserie that have managed to keep my cravings at bay. :) Your finished products always look amazing btw.

Oh! Donuts have been the bain of my existence this week. I bought a dozen assorted for my kids on Driday (even though I’d sworn off all carbs) and by Saturday night I was a ravished, sweating heap of donut-cravings.

And, now. Bakerella! That glaze. Those sprinkles.

I consider it a sign from the Donut Gods. I’m listening. I’m waking up early. I’m downing donuts by the dozen. Tomorrow, a donut-celebration shall commence!

mmmm, donuts are on my list of things to try and make. So thanks for sharing your tips! It makes me a little more confident to go for it. And thanks for sharing disasters too! I am just about to publish a disaster of my own, and thought I was the only one who would do that. :)

Well at least SOMETIMES the pros don’t always get it right. Now we don’t have to feel so bad about our sad attempts. BUT I will say that when your stuff turns it puts all the rest of our stuff to shame. Even if they are still “slightly dry”

I would suggest that you spray everything before sprinkling it with flour. I don’t know if you have a GFS (Gordon Food Service) store in your area, but their Vegaline pan coating spray is won-der-ful!!!I spray the counter and the rooling pin before doing pie crusts, or rolled cookies, or . . .and then sprinkle them with flour – it makes all steps easier – including clean up ;-}

In Turkey we don’t bother making them donut shaped… the best summer dessert is Lokma, which is basically donut holes. I’d take them over Dunkin Donuts any time- except maybe the chocolate munchkins. Gotta love chocolate munchkins

My Mom makes yeast and cake donuts, every year for Xmas. I’ve only tried making them once and they turned out pretty well. My favorite part is when she dips the donut holes in chocolate glaze and rolls them in coconut. YUM!!

SWEET! And look how lovely they are with sprinkles. When I worked in a bakery (many moons ago) we had a nifty machine that plopped the cake batter right into the oil – it created the hole and everything. When it ran low on batter it made these really cool squiggly things akin to funnel cake. :o)

I love to make donuts! I use an old-fashioned mashed potato donut recipe. It helps keep them moist. Then if you add a generous pinch of ginger it helps keep them from soaking up too much oil. I love them fresh from the oil with some homemade rasberry jam. MMmmmm…

Hee hee hee Ha Ha Ha, I am SO glad I am not the only one. But next time e-mail me first and I can tell you NOT to try this at home! Save your sanity! GO to Krispy Kreme they have been doing it for DECADES and are WAY better!

I love this. I feel that everyone can appreciate the work that goes into donuts at the bakery. :) I’ve owned a donut shop for the past two years…it’s the hardest work I’ve ever done in my life! I wish I could help with suggestions, but we’ve never tried making them at home…always with commercial equipment. But all of ours were handmade, not with a robot. :) My husband is the BEST at it! Good job Bakerella! I am very impressed. BTW, roll them thicker next time…and I’m thinking our oil is hotter than that. One minute on each side….

Oh great…guess who started Atkins today, and I am pretty sure your delicious donuts are NOT on the menu! They look amazing! Cake donuts were always my favorite growing up, the best ones I found being just outside Capitol Reef National Park in Torrey, Utah. Why is my mouth watering?! Glad they turned out for you. They are beautiful!

My mother makes the most delicious cake donuts, using the Betty Crocker recipe. Hers always turn out so perfectly but everytime I try to make them I end up having the same problems you did! lol I always swear ‘never again’ but find myself craving them.

Its been ages since I participated in donut making – the last time was a hot July morning and rather than heat the kitchen up we used our trusty propane fish cooker / turkey fryer outside. It worked really well & we were able to have a bigger production going.

My multicooker is packed, so I will have to experiment with those some other time. Is it wrong that I would have just floured my hands to kingdom come and roll them into balls and see if I could turn them into jelly donuts?

The reason commercial cake donuts are better is that the dough is actually like a thick cake batter and it is dropped into the oil from a special hopper that extrudes it into the donut shape as it comes out. They are never rolled to start with so the batter can remain a batter instead of a dough. I used to work in a bakery and I loved making cake donuts. It is fun to crank the donut hopper and watch the fryer fill up with cakey goodness.

They look ammmmmmazing! You are so great. I am sure you hear this a lot but you are my idol. I refer to you all of the time when I am baking and my family laughs. I talk about you like we are good friends.

you did beautifully, when I was in culinary school we had a section of donut making. it is harder then most people think, also since I wqas pregnant and had to smell doughnut oil at 4 in the morning … I can usually pass up a doughnut these days…oh oh I was also going to say that the fat used to fry doughnuts is very different then what you use at home the plasticity is very high and it is so solid you have to chunk it with a knife, like it cracks off, my arteries are still shuddering. k I am gonna stop babbling about donuts now